The Best Places to Start a Chocolate Factory
There are two main factors to consider when deciding on a location for your factory; urban or rural? Whether you’re in a busy city or in the middle of...
Bean to Bar
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About
From the people at Manoa Chocolate Hawaii, the Bean to Bar podcast brings you wide ranging content on the Craft Chocolate industry. From the farm to the factory, there's no shortage of entertaining and educational stories. Unwrap that chocolate bar, relax, and listen...
The Business of Chocolate: 3 Year Projections
We recommend consuming this episode in video form, as it will be easier to follow along through visuals. We have our 3 Year Projections Document that ...
Our Chocolate Factory's Formula for Success
The beginnings of Manoa Chocolate were rough. 14 hour days, running out of money, endless equipment issues, crazy inefficiencies, and more. We learned...
Cacao Wine?
It's been a long time coming and we're very excited to finally have in our possession our first ever batch of Mānoa Cacao Wine. In this epis...
Tempering Chocolate: Equipment, Techniques, Struggles, Experiments, Lessons Learned + More | ft. Greg D'Alesandre
In this episode we go deep into the nuanced world of tempering. Dylan and co-host Greg D'Alesandre (@gdalesandre) share their experiences and kno...
Nature Conservation through Cacao, The Future of Our Industry, Healthy Chocolate Business Models, Our Direct Trade Relationships, + More with Chuck Kerchner & Greg D'Alesandre
Today we have special guest Chuck Kerchner of Zorzal Cacao. His cacao farm is unique from the rest as it funds nature conservation through the sale of...
The World of Chocolate Bar Molds: companies we've worked with, pricing, design advice, + more
Take a deep dive into the world of chocolate bar molds. Dylan covers companies we've worked with, pricing, design advice, and mistakes we've...
The Sugar in Your Chocolate | ft. Greg D'Alesandre
In today's episode we are joined once again by co-owner of Dandelion Chocolate, Greg D'Alesandre (@gdalesadre on instagram) to discuss the s...
Scaling Your Chocolate Factory: Don't Make These Mistakes!
A friend and fellow chocolate maker asked some questions about scaling a chocolate factory. The questions were so good that we decided to use the answ...
Special Guest Daniel O'Doherty - Cacao Genetics, Fermentation, History of Cacao in Hawaii, the Beginnings of Manoa Chocolate and More
Dan O'Doherty introduced Dylan into the world of chocolate over a decade ago. He is one of the world’s leading experts in cacao and partners with...